Southwest Vegetarian Pot Pie Recipe

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A blend of southwestern vegetables and seasonings with topping of corn bread, quick and easy to bake together for a one dish meal.

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Servings: 6
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Ingredients

Cost per serving $1.22 view details

Directions

  1. Preheat oven 400 F.
  2. Use cast iron skillet, 8 inches (or grease 2 quart casserole dish)
  3. Heat olive oil in skillet.
  4. Add onion, celery, red bell pepper, garlic and jalapeno pepper to softened.
  5. Add remaining vegetables.
  6. Add additional water if mixture is dry.
  7. Heat to simmering.
  8. Mix the topping mixture, corn bread.
  9. Whisk dry ingredients together.
  10. Add milk, egg and oil.
  11. Beat until just mixed, do not beat until smooth.
  12. Pour over the bubbling vegetables. Or pour hot vegetables into greased casserole and cover with corn bread mixture.
  13. Bake 25 minutes.
  14. Sprinkle shredded cheese on top, set in oven to melt cheese.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 315g
Recipe makes 6 servings
Calories 626  
Calories from Fat 198 32%
Total Fat 22.74g 28%
Saturated Fat 5.99g 24%
Trans Fat 0.0g  
Cholesterol 46mg 15%
Sodium 1847mg 77%
Potassium 489mg 14%
Total Carbs 91.88g 25%
Dietary Fiber 7.5g 25%
Sugars 13.66g 9%
Protein 15.29g 24%
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Comments

  • Julia Ann Souders
    October 21, 2014
    For me, making cornbread is much easier and faster than making a pastry topping. Thank you, Shalina.
    • ShaleeDP
      October 20, 2014
      This looks good. I have tried the basic pot pies and this would be nice to do too.

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